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I always inject. Creole butter or a modified version of Chris Lilly's pork injection. Give it a try and see what you think.

Have never injected a butt.. I got a Tony Chachere's pack of 4 different injectables for a gift so i'm gonna try the Creole Butter. Sounds good will let ya'll know how it turns out. Also gotta try the Italian dressing inject.

I made two 8lb shoulders last summer side by side. Both had Byon's Butt Rub on them but one of them I injected with Stubbs Chipolte Butter marinade. Both came out great but the injected one got rave reviews.

You could take whatever you're injecting and use it as a finishing sauce after it's pulled, or do both. You're adding flavor and salt - not sure if it makes it more moist, the fat and gelatin make it seem moist with or without an injection - unless it's way overcooked.

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You could take whatever you're injecting and use it as a finishing sauce after it's pulled, or do both. You're adding flavor and salt - not sure if it makes it more moist, the fat and gelatin make it seem moist with or without an injection - unless it's way overcooked.

I tried injecting as well as not injecting and I can't tell a huge difference in taste. Both were excellent - good flavor, moist, but I couldn't rate one over the other. I do know that its basically useless to inject the boneless Boston Butt's as the injection just runs out for the most part.

I use Lawry's Teriyaki with pineapplejuice marinade, twelve ounce bottle costs about $3.50. Available at most food stores. I get two butts injected out of a bottle. I inject maybe an hour prior to cooking. I have wrapped and waited overnight, but i can't tell any difference?? And it doesn't make the pork taste like "teriyaki", but adds a rich taste to the butt. This works on "low and slows" and also on "turbo cooks"..

I injected an 8# butt last week with the Italian dressing injection that's been referenced on this site a bunch. It turned out really good. I was afraid that it would have too strong a taste of the dressing - but, it didn't. It brings out a very deep, rich flavor.

It's one of my favorite things about this site - it's the same "hunk o' meat" but there are so many different great ideas that bring out a different flavor!